These Sheet Pan Buffalo Turkey Meatball Spaghetti Squash Boats are a fun, low carb, twist on spaghetti and meatballs! The meatballs are filled with classic buffalo wing flavor with buffalo sauce, ranch, carrots, and celery, and they’re baked in the oven - yielding super juicy, meatballs & easy cleanup! The spaghetti squash is also roasted in the oven, and gets used as a vessel to serve the meatballs in. We love to serve the “boats” with an extra drizzle of buffalo sauce, creamy ranch dressing, cilantro, and scallions!
MAKES 4 SERVINGS
WHAT YOU NEED
2 medium spaghetti squash
2 teaspoons olive oil
1 pound ground turkey
¼ cup Tessemae’s Buffalo Sauce
, divided, plus extra for serving
2 tablespoons Tessemae’s Creamy Ranch Dressing
, plus extra for serving
½ of a small yellow onion, finely chopped
2 cloves garlic, finely chopped
1 rib celery, very finely chopped
1 medium carrot, peeled and finely chopped
¼ cup cilantro, finely chopped, plus extra for serving
½ teaspoon salt
¼ teaspoon pepper
1-2 scallions, thinly sliced, for serving
WHAT YOU DO
Preheat the oven to 400℉. Line a large rimmed baking sheet with parchment paper or foil. Cut the spaghetti squash in half lengthwise, then scrape out and discard the seeds. Drizzle the olive oil over the cut sides of the squash, rubbing it around to coat the insides. Sprinkle with salt and pepper, if desired. Place the squash cut-side down and bake until squash begins to cave in on itself, and the threads easily pull away from the skin, about 40 minutes. Scrape the threads away from the skin, using a fork, keeping them inside the squash for serving.
While the squash is baking, make the meatballs. In a medium bowl, combine the ground turkey, 2 tablespoons of the Tessemae’s Buffalo Sauce, the Tessemae’s Creamy Ranch Dressing, onion, garlic, celery, carrot, cilantro, salt, and pepper. Mix with your hands until just combined. Wet or oil your hands to make the rolling process easier, and roll into 14-16 meatballs.
Once squash is finished baking, remove from baking sheet and set aside. Place a new piece of parchment or foil on the sheet - if using foil, be sure to spray with nonstick spray or rub with a little olive oil. Place the meatballs on the baking sheet and bake until cooked through, about 15-18 minutes. Once cooked, toss with remaining 2 tablespoons of Tessemae’s Buffalo Sauce.
To serve, place meatballs inside the spaghetti squash boats. Drizzle with extra Tessemae’s Buffalo Sauce and Tessemae’s Creamy Ranch Dressing. Sprinkle with chopped cilantro and thinly sliced scallions. Serve immediately.